Ingredients:

  • 2 medium Italian Eggplants (approx. 700g total)
  • 2 tablespoons Fine Sea Salt (for sweating)
  • 1 tablespoon Olive Oil or Cooking Spray (for baking)
  • 2 large Eggs, beaten lightly
  • 1 tablespoon Milk or Water
  • ½ cup Panko Breadcrumbs
  • ½ cup Grated Parmesan Cheese
  • 2 tablespoons All-Purpose Flour or Whole Wheat Flour (optional)
  • 1 teaspoon Dried Oregano
  • ½ teaspoon Garlic Powder
  • ¼ teaspoon Black Pepper, freshly ground
  • ¼ teaspoon Fine Sea Salt (for seasoning the coating)

Instructions:

  1. Slice the eggplants: Trim the ends off the eggplants. Cut them lengthwise into even batons (fries), about ½-inch (1.25 cm) thick, aiming for consistent size.
  2. Salt and Rest: Place the cut fries in a colander set over a bowl. Sprinkle generously with the 2 tablespoons of sea salt. Let the eggplant sit for 30 minutes to sweat out the bitter moisture.
  3. Rinse and Dry: Rinse the eggplant thoroughly under cold running water to remove the salt. Pat the fries absolutely bone-dry using paper towels or a clean cloth. This step is crucial for achieving a crisp texture.
  4. Set Up Breading Station (Prep): Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top (crucial for crispiness).
  5. Mix Dry: In the first shallow dish, mix the Panko breadcrumbs, Parmesan, oregano, garlic powder, salt, and pepper until well combined.
  6. Mix Wet: In the second shallow dish, whisk together the eggs and milk/water.
  7. Dredge (Optional Flour Dusting): If using flour, lightly toss the dry eggplant fries in the flour mixture first. Shake off excess.
  8. Coat the Fries: Dip each fry into the wet egg mixture, allowing excess egg to drip off. Press the eggplant firmly into the Panko-Parmesan mix until the entire surface is covered.
  9. Arrange: Lay the coated fries onto the prepared wire rack on the baking sheet. Do not overcrowd; use a second sheet if necessary.
  10. Bake: Lightly spray the top of the coated eggplant fries with olive oil or cooking spray. Bake for 10 minutes.
  11. Turn and Finish: Carefully flip the fries halfway through the cooking time. Continue baking for another 10–12 minutes, or until the coating is deeply golden brown and crunchy.
  12. Serve: Remove from the oven. Season immediately with a final, tiny sprinkle of fine sea salt (optional). Serve piping hot with dipping sauce.